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1/2 lb. bacon or salt pork
2 lb. venison steak
4 tbsp. flour
6 c. water or beef stock
1 lg. tomato, chopped
2 med. carrots, sliced
2 med. potatoes in 1 inch cubes
1 dozen small white onions
Salt and pepper
1 tbsp. chopped parsley
1 c. fresh green peas
2 med. stalks celery, sliced


Cut bacon into 1 inch cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2 inch pieces and brown over high flame in 4 tablespoons bacon drippings. Stir in flour, lower flame and let brown 2-3 minutes, stirring several times. Add liquid and let simmer 1 hour or until venison begins to get tender, adding more liquid as necessary. Add all other ingredients except peas, and continue to simmer to make thick stew. Simmer peas until done in separate pan, stir in and spoon over or around stew when serve to 4-5 with buttered corn muffins or biscuits and a salad.

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